The following recipe is shared by Laura, went down from a size 8 to a size 2 in three months. Read here success story by clicking the link below.
If you like ever wanted to build serious muscle like the Hulk, every muscle head will tell you oatmeal is a staple food on your quest to pack on the muscle!
How about we supercharge with some gamma (excuse the The Hulk pun), Athletic Greens, and get even more nutrients in our meal.
To reduce your overall amount of chronic inflammation, it is important to eliminate, or at least limit, the foods that cause it, and increase foods that inhibit inflammation.
Here's an exquisite anti-inflammatory cocktail with beets, ginger, turmeric, berries, and Athletic Greens, that boosts the immune system and helps relieve swelling.
The flavors of Thai food are sweet and spicy and sour. Pretty much flavor explosion all in one. All you need is organic apple cider vinegar, raw honey, coconut milk, and a few yummy spices. And then I have this Thai basil from my friend’s garden gifted – she always kind gives me yummy herbs when she has too many.
And so, when wanting one of those Thai-inspired dishes, I enlisted that basil plant, a can of coconut milk, and some good chicken to help me out. Flavor explosion minus the fuss? I’m in.
Tackling your game day festivities can be a large task without a game plan. But whether you tune in for the game, the halftime show or the commercials, you won't miss one minute of the action if you keep things simple with a “ FITCart's Healthy Super Bowl Party Menu” full of healthy recipes.
There are many variations of borscht… some have cabbage, some meat, but nearly all have beautiful red beets.
Truthfully, I find the deep purplish-red color of traditional borscht absolutely stunning. In spring and fall though, bright golden beets fill the markets, so I just couldn’t resist some golden beet borscht… something new and different. Use any potato variety you have… baby reds, baby Dutch, or little purples will do the trick. Flavored with a heap of fresh dill, this soup is delicious served cold, at room-temp, or hot right out of the pot.
I’ve been hounding my Russian friend Natalia, to share her family recipe with me ever since had me try it…now I can share you with you guys my take on the classic Russian beet soup.
It’s actually a very simple recipe. No frills, just veggies and herbs.
I love that deep red color, and there’s something pretty about this golden hue, too. It’s earthy, au natural…
This is a great make-ahead soup… make a batch, refrigerate or freeze it, then bust it out and reheat when you’re ready to use and hungry. If you take that route, just reserve the fresh dill and toppings for the end… dill’s always better fresh. Plus, this time of year, it’s easy to find all of these ingredients fresh in the markets. I love it. May as well take advantage.
- 3 cups roughly chopped golden beets
- 2 cups chopped purple potatoes
- 1 ½ cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tsp minced garlic
- 1 cup chopped fresh dill, divided in half
- 2 bay leaves
- 1/4 tsp caraway seed (substitute fennel seed, if preferred)
- 3 cups chicken broth (from pastured hens)
- 1 cup water
- 1 tsp apple cider vinegar (or to taste)
- 1/2 tsp Himalayan pink salt, plus more as needed
- 1/2 tsp pepper, plus more as needed
- 1 tbsp olive oil
- to garnish: plain Greek yogurt or crème freche, and fresh dill sprigs
Wash and peel the beets (save those greens for another use- they’re delicious and healthy!).
Roughly chop the beets into large bite-sized pieces. Chop the carrots, potatoes, celery, and onion and finely mince the garlic and dill.
Heat olive oil in a large pot over medium heat. Add the beets, carrots, potatoes, celery, and onions, along with the salt and pepper. Stir and let cook for about 5 minutes, uncovered. Add the garlic and half of the dill. Cook for 5 minutes more. Add the chicken broth, water, bay leaves, caraway seed, and vinegar to the vegetables.
Cover and reduce heat to low. Cook the soup for about 30 minutes, until all vegetables are soft.
Using a potato masher, lightly mash the vegetables until you get the consistency you like (I like it fairly chunky).
Ladle into bowls, dollop crème freche or Greek yogurt over the top, and garnish with fresh dill sprigs.
That’s it… enjoy at room-temp, warm, or chilled!
- Serving Size: 4 ounces
- Calories: 269
- Protein: 6.3 grams, 11.3%
- Fat: 9.8 grams, 17.6 %
- Carbohydrates: 39.5 grams, 71 %
- Eating Strategy Friendly: Lacto ovo vegetarianism, Gluten-free, South Beach (Phase 2, 3), Alkaline, Blood Type (Blood Group B),
I get it, You work 10 plus hours a day, you hit the gym, you’re starving and the last thing you want to do it refuel with a complex meal that takes more than 15 minutes to prepare. I get it. So I got you! This gluten-free macaroni salad is by far my FAVORITE macaroni salad in the world. Nothing ever compares to this for me. The best part is it’s versatile. You can eat Marcaroni salad with anything: wild caught fish, grass-fed steak, cage-free chicken breast, or whatever organic meat you desire. Throw in an organic salad and I promise you have a meal in 15 minutes!
Again, this recipe is easy! I can whip it up really quickly and it can easily be doubled, tripled, or quadrupled for any event or saved to eat throughout the week.
Gluten-Free Macaroni Salad
- 1 pound gluten-free macaroni pasta, such as brown rice or quinoa.
- 1 cup organic vegan mayonnaise.
- 1 cup organic greek yogurt
- 1 small organic onion, diced small
- 1 teaspoon organic maple syrup
- 1/2 tablespoon raw apple cider vinegar
- 1/2 teaspoon organic dried tarragon
- 1 teaspoon organic dried sweet basil
- 1 teaspoon organic dried parsley
- salt & pepper to taste
1. Prepare the gluten free pasta until al dente (it will have a slight “bite” to it), this way the pasta can absorb the macaroni greek yogurt without getting overly mushy. Once the gluten free pasta reaches al dente during cooking, remove from the heat, drain the pasta, and rinse well with cold water. Let the pasta drain while you prepare the dressing.
2. To make the dressing: all you did is add the mayo, greek yogurt, onion, vinegar, tarragon, basil, parsley, salt, and pepper in a big bowl and mix very well until incorporated.
3. Add the drained pasta to the dressing and mix well until all the noodles are coated. Let sit in the fridge at least 2 to 3 hours before serving.
4. Enjoy! This Gluten Free Macaroni Salad is sure to please.
- Serving Size: 2 ounces
- Calories: 283
- Protein: 8 grams, 8.6%
- Fat: 31 grams, 33.6%
- Carbohydrates: 53 grams, 57.6%
- Eating Strategy Friendly: Lacto vegetarian, South Beach (Phase 2, 3), Gluten Free, Blood Type (Blood Group AB)
To your health!
Your Goals + Our Design = Get You Fit